Almond Spelt Sweet Rolls


How about a recipe for crispy, crunchy, buttery, scone-like rolls?

Almond Spelt Sweet Rolls:

for the rolls:

Non-stick cooking spray
2/3 cups (160 ml) soy or other nondairy milk
3 tablespoons (63 g) agave nectar
2 tablespoons (28 g) nondairy butter
1/3 cup (32 g) ground toasted almonds
1/2 teaspoon fine sea salt
1 teaspoon pure almond extract
2 1/2 cups (300 g) light spelt flour
1 1/2 teaspoons bread machine yeast
1/3 cup (60 g) raisins, chopped
1/2 teaspoon canola oil, to coat rising bowl

for the dipping mixture:

3 tablespoons (45 ml) extra virgin olive or canola oil
3 tablespoons (36 g) raw sugar
2 teaspoons orange zest

Place milk, nectar, butter, almonds, and salt in a medium, microwave-safe bowl and microwave until lukewarm, for about 30-60 seconds.
Add extract, whisk well.
In a large bowl or in the bowl of your stand mixer, combine flour and yeast.
Pour wet into dry ingredients and combine, adding more flour if needed.
Sprinkle a little flour on a clean surface, and knead for 2 minutes, then add raisins.
Knead for another 5 minutes, until the dough becomes smooth and pliable.
Shape into a ball.
Lightly coat a bowl with oil, turn dough around to coat. Cover tightly with plastic wrap, and let rise in a warm area* for 60 to 90 minutes.
Prepare the dipping mixture by stirring all the ingredients in a small bowl.
Preheat oven to 350°F (180°C, or gas mark 4). Lightly coat a 9 × 13-inch (23 x 33-cm) pan with non-stick cooking spray.
Punch down the dough, divide into 8 equal portions. Shape into balls, dip into orange mixture, covering the dough entirely.
Place the rolls in the prepared pan.
Loosely cover with plastic wrap and let rest for 20 minutes.
Remove plastic and bake for 25 minutes, or until golden brown.
Transfer to a wire rack and let cool completely.

Yield: 8 rolls

*for ideal results, if your apartment is on the cold side, preheat your oven to the lowest temperature for 1 minute, turn it off, and place the dough in there to rise.

  • andrea devon says:

    madame celine-
    this is the very first yeast recipe i tried so long ago… it never fails to disappoint. i am stuffing myself on them tonight again. i am working on a blog post all about working with yeast and making breads- you (well, your recipes) will totally be the star! (i have decided i want to make so much more bread, and i have also decided that i am so over quickbreads- which has been my thing for a long time- despite your new delicious posts!) aloha from maui :)

  • […] As I mentioned in a previous post, my theme this year is the alphabet. Since there are more days in October than letters in the alphabet, I will have some random fun posts tossed into the mix (hint: giveaways!). Today was a very busy day so I thought I would feature one of my most favorite recipes of all times. It is perfect for breakfast on a chilly morning with your favorite hot beverage. Meet the oh-so-yummy Almond Spelt Sweet Rolls: […]